Peppery British Rump Steak with Jersey Royals and Herb Yogurt



Preparation time:

10 minutes

Cooking time:

15 minutes



  • 600g Jersey Royals
  • 150g natural yogurt
  • 4 SuperValu spring onions
  • 2 Sprigs of SuperValu mint leaves, finely chopped
  • 2 Sprigs of SuperValu coriander leaves, finely chopped

Rump Steak

  • 4 SuperValu British Rump Steaks
  • 2 tbsp peppercorns, crushed
  • Salt to season



  1. Wash the Jersey Royals and put into a large pan of salted water and bring to the boil. Cook for about eight to ten minutes, until tender. Drain and set aside.

  2. Heat the grill to maximum temperature, season the steaks with salt and cover with the peppercorns. Grill for about 4 minutes each side for medium, 3 minutes each side for medium-rare and 6 minutes for well done. Leave to rest for somewhere warm for 5 minutes.

  3. Finely slice the spring onions and stir into the yogurt with the herbs. Taste and adjust the seasoning.

  4. Add the potatoes to the yogurt, stir well and lightly crush with a fork.

  5. Serve the potatoes with the steak.


Bring the steak to room temperature for half an hour before cooking to ensure it sears rather than steams.

Season it at the last minute so the juices remain in the steaks; why not try pink peppercorns for a fruity floral taste.

Leftovers - If you have any leftover cooked potatoes try tossing them with some mayonnaise, mustard and chives for a delicious potato salad.